Go Back
–+ servings
Cinnamon Rhubarb Bread

Cinnamon Rhubarb Bread: A Cozy Slice of Spring Bliss

Transform rhubarb into a delightful Cinnamon Rhubarb Bread, a cozy quick bread that captures the essence of spring.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 cup Brown Sugar Can be substituted with coconut sugar for lower glycemic index.
  • 1/2 cup Vegetable Oil Can be swapped with melted coconut oil or butter.
  • 1 large Egg Use flaxseed meal mixed with water for vegan option.
  • 1/2 cup Buttermilk Substitute with yogurt thinned with water or almond milk with vinegar.
  • 2 teaspoons Vanilla Extract Can be replaced with almond extract.
  • 2 1/2 cups All-Purpose Flour Use gluten-free flour for gluten-free version.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best results.
  • 1/2 teaspoon Salt Balances the sweetness.
  • 1 1/2 cups Chopped Fresh Rhubarb Frozen rhubarb should be thawed and drained.
Optional Additions
  • 1/2 cup Chopped Walnuts or Pecans Omit for nut-free version.
  • 1/4 cup Sugar
  • 1 tablespoon Ground Cinnamon Consider a spice mix for more complex taste.
  • 1 tablespoon Butter (melted) Swap for a vegan butter alternative if needed.
For Coating Rhubarb
  • 1 tablespoon All-Purpose Flour Prevents rhubarb from sinking.

Equipment

  • Loaf pans
  • Mixing Bowls
  • whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare two 8x4-inch loaf pans by greasing and lightly flouring them.
  2. In a large bowl, whisk together 1 cup of brown sugar, 1/2 cup of vegetable oil, 1 egg, 1/2 cup of buttermilk, and 2 teaspoons of vanilla extract until smooth.
  3. In a separate bowl, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add to the wet mixture, stirring gently.
  4. Coat 1 1/2 cups of chopped fresh rhubarb with 1 tablespoon of all-purpose flour and gently fold into the batter.
  5. Pour the batter into the prepared loaf pans, filling each about 2/3 full. Mix 1/4 cup of sugar with 1 tablespoon of ground cinnamon and sprinkle over the batter.
  6. Bake in the preheated oven for 50-60 minutes, until a toothpick comes out clean.
  7. Cool the loaves in pans for 10 minutes, then transfer to wire racks to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 38mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 180IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

Ensure to coat the rhubarb well with flour to prevent sinking. Adjust sugar based on taste preferences.

Tried this recipe?

Let us know how it was!